Archive for December, 2009

GALLAGHER’S STEAK HOUSE

December 29, 2009

Gallaghers interior

Great Steaks, Celebrity Diners, and a Touch of History

228 West 52 Street, New York City, (212) 245-5336
Open seven days a week from noon to midnight.
Reservations suggested. All major credit cards accepted.

http://www.gallaghersnysteakhouse.com/

______________________________________________________

By Nancy WalmanGallaghers AgingRoom

Great Steaks, Celebrity Diners, and a Touch of History. That’s Gallagher’s. The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has  no pretensions. From the moment you walk through the door, time stands still and customers are pampered and the food improves with each visit.

For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds). You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin);.The Roast Beef is the best in town. All potato dishes and the fabulous onion rings are recommended.

Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed and affordable, with an abundant selection available by the glass.(There is an excellent choice of single malts). You won’t complain about the  Rice Pudding, creamy Cheesecake or wonderful Key Lime Pie Add the easy-going service and you’ll agree that Gallagher’s is a heavy hitter in the steak house league.

________________________________________________________________

SIDE DISH

Steak, with a Side of Jazz: 

Dinner at Gallagher’s Steak House (228 West 52nd Street) will be "jazzed up" on New Year’s Eve, Thursday night, December 31, when 18-year-old trumpet player RhysTivey is joined by Ross Pederson on the drums, Dan Foose on bass, and Dean Anbar on guitar for a live jazz performance beginning at 9:00 pm through midnight at the famed New York eatery.    For reservations, patrons can contact 212-245-5336 and mention JAZZ to be seated accordingly. A two drink minimum is required for those making reservations who are not dining.

Quick Info: Live Jazz on New Year’s Eve at Gallagher’s Steak House

What: Live Jazz Performances on New Year’s Eve

Where: Gallagher’s Steak House, 228 W. 52nd St., New York

When: Thursday night, December 31, 2009

Time: 9 p.m. – midnight

Who: Jazz quartet ensemble featuring 18-year-old Rhys Tivey, joined by Ross Pederson on the drums, Dan Foose on bass, and Dean Anbar on guitar

Admission: two drink minimum to be seated for those not having dinner.

Reservations: 212-245-5336, mention JAZZ to be seated accordingly

gallagher-Steak

________________________________________________________

Copyright 2009 by Punch In International. All Rights Reserved.

Disclosure

(more…)

GALLAGHER’S STEAK HOUSE

December 27, 2009

GALLAGHER’S STEAK HOUSEGallaghers interior

Great Steaks, Celebrity Diners, and a Touch of History

228 West 52 Street, New York City, (212) 245-5336
Open seven days a week from noon to midnight.
Reservations suggested. All major credit cards accepted.

http://www.gallaghersnysteakhouse.com/

______________________________________________________

Hours: Continuously from 12 Noon- 12 Midnight
Price Range: Appetizers: $8 – $18. Chilled Medley of Seafood: $115 Entrees: $23-$45. (Lobster, Market Price). Sides: $8-$12.

One Page Wine List: 16 Wines By The Glass: $9 – $15.00. Bottles: $45-$295.
__________________________________________________

By Nancy WalmanGallaghers AgingRoom

The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has almost no pretensions. Look for the meataging room, visible through the window. You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin); the Roast Beef is the best in town. Any of the potato dishes (try the hash browns, Gallagher’s or remarkable mashed-to-order) are to die by. You also must sample the fabulous onion rings.

From the moment you walk through the door, time stands still and customers are pampered. Who is a better Senior maître d’hôtel than Sam McBride, whose charm & sense of humor prove that no one beats the Irish, when it comes to the hospitality industry. And under the direction of longtime General Manager Terry Condon, there are always subtle changes in the menu & the food improves with each visit.

For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds and make a wonderful beginning). Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed, one page long and in the same folder as the menu. (The excellent choice of single malts must be requested, since it is on the back of the dessert list). It is attractively priced and worth the effort. There are 96 wines listed on the back of the menu: I found many of the selections from Spain not only the best values, but great companions to beef. You won’t complain about the creamy, and I mean creamy rice pudding, the terrific Cheesecake or the wonderful, easy-going service. Gallagher’s is a heavy hitter in the steak house league and rates A Major on the Walman Report.gallagher-Steak

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Background

Gallagher’s New York Steak House, Inc. (“Gallagher’s Steak House”), was established in 1927 by Helen Gallagher and Jack Solomon. It was Broadway’s first steak house and the inventor of the “New York Strip” steak.

Gallagher’s Steak House was designed to be distinct from the formal, plush elegance adapted from Europe that was the restaurant decor style of 1927. Instead, the restaurant employed basic style elements: plain plank floors, wood-paneled walls and red checked tablecloths. The look simultaneously incorporates the feel of a speakeasy.

In 1927, with Prohibition hanging heavily over the land, Gallagher’s was the first speakeasy -a Runyonesque gathering place for gamblers, sports figures, and showbiz folk and other stars of the Broadway firmament., whose photos adorn the walls.

Helen Gallagher knew how to lure celebrities; she was something of one herself. Until the mid-20’s, she had been a Ziegfeld Girl and the wife of a household name, Ed Gallagher, who with Al Shean made up the comedy team of Gallagher and Shean. They were the leading vaudeville and recording duo of their day until the death of Ed Gallagher. Helen then married Jack Solomon, a colourful restaurateur/gambler with a loyal and large following among what was then called the sporting element.

Helen died and Jack Solomon married Irene Hayes. Hayes was the owner of the top floral design shop in the city. Soon after Solomon dies and Irene Hayes is sole owner.

In 1964, Mrs Hayes decided to sell the restaurant; out of hundreds of potential buyers, she selected Jerome Brody. Mr. Brody was a distinguished restaurateur, and the originator of the famed Restaurants Associates who’s accomplishments included the Four Seasons, the Forum of the Twelve Caesars, the Fonda del Sol (designed by Alexander Girard) and many other renowned, successful restaurants in New York City. In 1963 Jerome Brody started the Brody Corp. he restored the Rainbow Room to its former glory, created: L’Etoile (designed by Alexander Girard), Raffles (a private club designed by Cecil Beaton), the ground floor in the new CBS building (designed by Kevin Roche)

Upon buying Gallagher’s in 1964, Jerome Brody had ingenuity and foresight to enclose the meat aging room that was at the front of the restaurant and installed glass windows so that the contents could be seen from the street. Brody stocked it with the best USDA Prime Beef and dry-aged it to 28 days at a constant 36 degrees insure tenderness. This practice is still followed to this day.

Gallagher’s is celebrating its 80th anniversary – 44 of them under the guidance of Jerome Brody, the decor remains exactly the same as it was and so does the extraordinary mix of our clientele- showbiz people from all over the world, sports figures in the boxing, horse, football, baseball, basketball and hockey world, and business professionals.

In 2006 Jerome Brody’s widow Marlene commissioned , Pierre “Peb” Bellocq to paint a mural depicting some of the many celebrity figures that have frequented Gallagher’s over the years. Images depicted include Bill Clinton, Sarah Jessica Parker, Robert De Niro, Joe DiMaggio, Mohammed Ali, John F Kennedy and Marilyn Monroe.

The knowledge and know-how that Jerome Brody brought to Gallagher’s will live forever as a great restaurant landmark in New York City.

Copyright 2009 by Punch In International. All Rights Reserved.

Disclosure

A TASTE OF NEW YORK – U.S.D.A. PRIME BEEF FROM GALLAGHER’S STEAK HOUSE – AVAILABLE ON LINE FOR HOLIDAY GIFT MAIL ORDER; CHRISTMAS AND CHANNUKAH DINNER AND GIFT IDEAS
New York, September 16—The holiday season is fast approaching, so don’t forget the meat lover in your life when shopping for gifts on line. Gallagher’s Steak House, the vintage New York steak which is the home of the origina l New York strip steak, now offers its U.S.D.A. prime beef through on line mail order for the holiday season.
The Gallagher’s flagship restaurant is located on West 52nd Street in the heart of Manhattan’ s theater district, now has franchises in Tampa, FL, Newark and Atlantic City, NJ, Las Vegas, NV, and Denver, CO.
To purchase on line log onto www.gallaghersnysteakhouse.com, or call 212 245 5336. Gallagher’s GM Terry Condon and COO of Franchises Philip David have put together the following packages which are available as gifts or for holiday dinner menus for Thanksgiving, Christmas, Channakuh and New Year’s Eve:
The Broadway & 52nd Street: One 14-oz Prime Dry Aged New York Sirloin with one 22-oz Prime USDA Prime Dry Aged Porterhouse Steak, priced at $78; and The West Side, 14-oz USDA Prime Dry Aged “New York Strip” Steaks, bone in, and two 22-oz Prime Dry Aged Porterhouse Steaks, priced at $148
gallaghers dinnermenu20 new

Filed under: American, Excellent, Food, Restaurants, Steak, bar

Disclosure

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Great Steaks, Celebrity Diners, and a Touch of History. That’s Gallagher’s. The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has almost no pretensions. Look for the meataging room, visible through the window. You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin); the Roast Beef is the best in town. All potato dishes and the fabulous onion rings. From the moment you walk through the door, time stands still and customers are pampered and the food improves with each visit. For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds). Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed and one page long. There is an excellent choice of single malts. You won’t complain about the creamy Rice Pudding, Cheesecake or wonderful Key Lime Pie Add the easy-going service and you’ll agree that Gallagher’s is a heavy hitter in the steak house league. For a free subscription to The Walman Report, visit www dot Punchin dot com on the net. (Please Spell Out) That’s p.u.n.c.h.i.n dot com.

Nino’s 208

December 25, 2009

Nino’s 208

208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone: (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No
_________________________________________________________

Review by Nancy Walman

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

In the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 16 wines by the glass, starting at just $8 and bottles beginning at $19. The ever dependable Antinori “Santa Cristina” is bargain priced at $24.

In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto. Another option is Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream.

Pasta is al dente and well sauced: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, tuscan kale and alio olio. Entree suggestions include Grilled Organic Salmon, braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts.

All desserts are stylish, including a puckery lemon tart and the best homemade cookies imaginable. Nino’s 208 is waiting to be discovered. Go soon and you can be the lucky winner. That’s A Major on The Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

(more…)

Tamarind

December 15, 2009
Technorati Tags: ,,

tamarindinterior

41-43 East 22nd Street

New York, NY 10010

Phone: (212) 674-7400

Fax: 212.674.4449

  • Cross Street: Park and Broadway
  • EMail: tamarind@tamarinde22.com
  • Cuisine: Indian
  • Website: http://www.tamarinde22.com/
  • Hours of Operation: Lunch: Everyday: 11:30am – 3:00pm
    Dinner: Sunday – Thursday: 5:30pm -11:30pm, Friday – Saturday: 5:30pm – 12:00am
  • AMEX, Carte Blanche, Diners Club, MasterCard, Visa
  • Executive Chef: Raji Jellapalli
  • Dress Code: Casual Dress
  • Opened Jan. 2001
  • Banquet/Private Rooms, Cafe, Entertainment, Full Bar, Patio/Outdoor Dining, Takeout, View, Wine
  • Public Transit: 6, N/R trains to 23rd Street
  • Parking: No
  • Private Party Contact: Gary Walia (212) 674-7400

    tamarindgarymrwalia Owner Avatar Walia and General Manager Gary Walia.

    Tamarind’s team of dedicated chef’s draw on India’s varied regions to take diners on a culinary voyage of the subcontinent. The restaurant’s menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India’s assertive spices and seasonings distinguish its cooking from all others.

    At Tamarind, owner Avatar Walia has created a modern, sophisticated and soothing setting with a colorful mix of classic Indian textiles and artifacts. He named his Flatiron District restaurant after the sweet and sour tamarind, the fruit pod of a tall tropical tree. The pods contain smalls seeds and sweet and sour pulp and are a highly valued ingredient in India’s unique cuisine. 


    tamarind-top_header2

    By Nancy Walman

    Tamarind, a stylish Indian restaurant, and one of Manhattan’s hottest restaurant-tickets, has recently had a complete renovation. The result is subtle and contemporary, with its clean lines, muted color-scheme and glass-enclosed open kitchen.  Tamarind’s food is remarkable All vegetarian dishes are recommended. Superlative appetizers include cauliflower (a special), which was lightly breaded and served with a mildly spicy sweet-sour sauce.There are no adjectives to describe the haunting complexity of the she-crab soup with saffron, ginger juice and sweet spices.

    Tandoori grilled venison chops are marinated in herbs and spices are also wonderful,  as is the tandoori roasted quail. . The classic lamb vindaloo has the mandatory kick, but it isn’t just hot-hot-hot. It’s elegant.For the impossible dream, go for.minced chicken with spinach, yogurt and mint sauce. It is noteworthy for its elegance and delicacy.. Lemon rice, like  is a dream, as are all breads, especially the rosemary nan. Desserts, prove that Indian sweets can be more that one dimensional. Two specials, Indian bread pudding and four versions of the Indian ice cream, Kulfi, proved our point.

    Tamarind offers a broad selection of fine wines from France, Italy, California, and Australia, in addition to Champagne, spirits, Indian beer, liqueurs, brandies, Ports, dessert wines, and cocktails (there are 17 wines by the glass). There is a full service bar at the restaurant’s entrance, that prepares beautifully composed (and presented) cocktails. Service, under the direction of general manager Gary Walia, is the best of any Indian restaurant in New York and owner, Avtar Walia, is as charming as he is dedicated (kissing the regulars and bussing the tables). Tamarind offers a world class dining experience, but alas, the world knows it, so reserve well in advance and be prepared for a full house.

  •  SIDE DISH

    In about a month, Avtar Walia, will open Tamarind TriBeCa, at 99 Hudson Street in an 11,000 square foot space with dramatic floor-to-ceiling windows. There is seating for 175 persons in the two-level restaurant. Located near Nobu, It will be the first luxury Indian restaurant in TriBeCa. 

  • Copyright 2009 By Punch In International. All Rights Reserved.

    Disclosure

    __________________________________________________

     

  • Tamarind

    December 14, 2009

    Tamarind

    Posted on December 14, 2009 by punchin

    Technorati Tags: Indian,restaurants,New York

    tamarindinterior

    41-43 East 22nd Street

    New York, NY 10010

    Technorati Tags: Indian,Restaurants,Manhattan,New York,Luxury

    Phone: (212) 674-7400

    Fax: 212.674.4449

  • Cross Street: Park and Broadway
  • EMail: tamarind@tamarinde22.com
  • Cuisine: Indian
  • Website: http://www.tamarinde22.com/
  • Hours of Operation: Lunch: Everyday: 11:30am – 3:00pm
    Dinner: Sunday – Thursday: 5:30pm -11:30pm, Friday – Saturday: 5:30pm – 12:00am
  • AMEX, Carte Blanche, Diners Club, MasterCard, Visa
  • Executive Chef: Raji Jellapalli
  • Dress Code: Casual Dress
  • Opened Jan. 2001
  • Banquet/Private Rooms, Cafe, Entertainment, Full Bar, Patio/Outdoor Dining, Takeout, View, Wine
  • Public Transit: 6, N/R trains to 23rd Street
  • Parking: No
  • Private Party Contact: Gary Walia (212) 674-7400tamarindgarymrwalia Owner Avatar Walia and General Manager Gary Walia.Tamarind’s team of dedicated chef’s draw on India’s varied regions to take diners on a culinary voyage of the subcontinent. The restaurant’s menu includes dishes from Punjab, Hyderabad, Goa, Madras, Lucknow, and Calcutta. India’s assertive spices and seasonings distinguish its cooking from all others.At Tamarind, owner Avatar Walia has created a modern, sophisticated and soothing setting with a colorful mix of classic Indian textiles and artifacts. He named his Flatiron District restaurant after the sweet and sour tamarind, the fruit pod of a tall tropical tree. The pods contain smalls seeds and sweet and sour pulp and are a highly valued ingredient in India’s unique cuisine. 

    tamarind-top_header2

    By Nancy Walman

    Tamarind, a stylish Indian restaurant, and one of Manhattan’s hottest restaurant-tickets, has recently had a complete renovation. The result is subtle and contemporary, with clean lines, muted color-scheme and glass-enclosed open kitchen.  Tamarind’s food is remarkable. All vegetarian dishes are recommended. Superlative appetizers include cauliflower (a special), which was lightly breaded and served with a mildly spicy sweet-sour sauce.There are no adjectives to describe the haunting complexity of the she-crab soup with saffron, ginger juice and sweet spices.

    Tandoori grilled venison chops are marinated in herbs and spices are also wonderful,  as is the tandoori roasted quail.  The classic lamb vindaloo has the mandatory kick, but it isn’t just hot-hot-hot. It’s elegant.For the impossible dream, go for minced chicken with spinach, yogurt and mint sauce. It is noteworthy for its delicacy. Lemon rice  is a dream, as are all breads, especially the rosemary nan. Desserts  prove that Indian sweets can be more than one dimensional. Two specials, Indian bread pudding and four versions of the Indian ice cream, Kulfi, proved our point.

    Tamarind offers a broad selection of fine wines from France, Italy, California, and Australia, in addition to Champagne, spirits, Indian beer, liqueurs, brandies, Ports, dessert wines, and cocktails (there are 17 wines by the glass). There is a full service bar at the restaurant’s entrance, that prepares beautifully composed (and presented) cocktails.

  • Service, under the direction of general manager Gary Walia, is the best of any Indian restaurant in New York and owner, Avtar Walia, is as charming as he is dedicated (kissing the regulars and busing the tables). Tamarind offers a world class dining experience, but alas, the world knows it, so reserve well in advance and be prepared for a full house.
  • SIDE DISH

    In about a month, Avtar Walia, will open Tamarind TriBeCa, at 99 Hudson Street in an 11,000 square foot space with dramatic floor-to-ceiling windows. There is seating for 175 persons in the two-level restaurant. Located near Nobu, It will be the first luxury Indian restaurant in TriBeCa. Our report will follow.

  • Copyright 2009 By Punch In International. All Rights Reserved.
  • Disclosure

  • Brasserie Ruhlmann

    December 13, 2009

     brasserie-rhul-patio-flowers 

    Address: 45 Rockefeller Plaza West 50th Street between Fifth and Sixth Avenue

    Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

    Website: www.brasserieruhlmann.com

    Date Established: January 2006

    Executive Chef: Laurent Tourondel

    Cuisine: French Brasserie

    Managing Partner: Bernard Collin

    Partners: Jean Denoyer, Regis Marinier, Bernard Collin and Laurent Tourondel

    Brasserie Ruhlmann Is Open Seven Days a week:

    Hours: Monday – Friday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Saturday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Sunday

    Brunch: 11:30am – 3pm

    Click Here For Reservations

    Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

    Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

    The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

    ______________________________________

    ______________________

    Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

    By Nancy Walman 


    Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.brasserie-rhul-LargePDR_-_CR_-_Trays_Being_Passed_-_80

    In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

    Brasserie-rhul-Laurent_Pic_1

    Chef Tourondel’s (Above) menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),  The Seafood Plateau (below) is a must.brasserie-rhul_Platters_-_Resized

    Entrees are carefully prepared and copious.  

    Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard, that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts.

    brasserie-rhul-food1

    An Elegant Brasserie Ruhlmann Presentation (Above)

    The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House Made Cookies and Macarons, or a first rate Floating Island, to name a few. All were delicious.

    Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

    Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles.

    Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, and it is also one of Manhattan’s most consistent Brasseries and an absolute must go!

    image

    (more…)

    Brasserie Ruhlmann

    December 13, 2009

     brasserie-rhul-patio-flowers 

    Address: 45 Rockefeller Plaza West 50th Street between Fifth and Sixth Avenue

    Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

    Website: www.brasserieruhlmann.com

    Date Established: January 2006

    Executive Chef: Laurent Tourondel

    Cuisine: French Brasserie

    Managing Partner: Bernard Collin

    Partners: Jean Denoyer, Regis Marinier, Bernard Collin and Laurent Tourondel

    Brasserie Ruhlmann Is Open Seven Days a week:

    Hours: Monday – Friday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Saturday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Sunday

    Brunch: 11:30am – 3pm

    Click Here For Reservations

    Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

    Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

    The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

    ____________________________________________________________

    Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

    By Nancy Walman 


    Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.brasserie-rhul-LargePDR_-_CR_-_Trays_Being_Passed_-_80

    In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

    Brasserie-rhul-Laurent_Pic_1

    Chef Tourondel’s (Above) menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),  The Seafood Plateau (below) is a must.brasserie-rhul_Platters_-_Resized

    Entrees are carefully prepared and copious.  

    Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts. brasserie-rhul-food1

    An Elegant Brasserie Ruhlmann Presentation

    The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

    Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

    Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

    Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go! image

    (more…)

    Brasserie Ruhlmann

    December 13, 2009

    image

    Address: 45 Rockefeller Plaza West 50th Street between Fifth and Sixth Avenue

    Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

    Website: www.brasserieruhlmann.com

    Date Established: January 2006

    Executive Chef: Laurent Tourondel

    Cuisine: French Brasserie

    Managing Partner: Bernard Collin

    Brasserie Ruhlmann Is Open Seven Days a week:

    Hours: Monday – Friday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Saturday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Sunday

    Brunch: 11:30am – 3pm

    Click Here For Reservations

    Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

    Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

    The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

     

    Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

    By Nancy Walman


    Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

    In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

    brasserie-rul-chef Chef Tourondel’s menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),

    Entrees are carefully prepared and copious. image

    Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts. The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

    Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

    Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

    Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go!image

    (more…)

    Brasserie Ruhlmann

    December 13, 2009

    image

    Address: 45 Rockefeller Plaza West 50th Street between Fifth and Sixth Avenue

    Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

    Website: www.brasserieruhlmann.com

    Date Established: January 2006

    Executive Chef: Laurent Tourondel

    Cuisine: French Brasserie

    Managing Partner: Bernard Collin

    Brasserie Ruhlmann Is Open Seven Days a week:

    Hours: Monday – Friday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Saturday

    Lunch: 11:30am – 3pm
    Café: 3pm – 5:30pm
    Dinner: 5:30pm – 10pm

    Sunday

    Brunch: 11:30am – 3pm

    Click Here For Reservations

    Average Prices: Appetizers: $-11$16, Entrees: $22-$48, Dessert: $10-$12

    Wine List: 18 Wines By The Glass:$10-$20 1/2. Bottle Range: $24-$80. Mostly French & American. Sensibly Short list by the bottle..

    The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman Emile-Jacques Ruhlmann.

    image

    Executive Chef Laurent Tourondel Makes Brasserie Ruhlmann Shine

    By Nancy Walman


    Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

    In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

    brasserie-rul-chef Chef Tourondel’s menu, includes Goat Cheese Salad, outstanding Steak (or Big Eye Tuna) Tartare, Salad "with Blue Crab and Mache and a memorable Chicken and Duck Liver Pate (all appetizers),

    Entrees are carefully prepared and copious. Whole image

    Roasted Roasted Chicken may be the best in town. (It certainly is an outstanding value at $25.) We chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor and Hanger Steak, a much abused standard that is perfection at Ruhlmann. Seafood lovers will adore Crispy Skate Wing Grenobloise with lemon and capers. Sides, such as hand cut fries (order them “well done”) are standouts. The dessert menu is beautifully executed.The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Hazelnut millefeuilles, a terrific Paris Brest, crunchy with nuts and bursting with cream, House made cookies and macarons, or a first rate Floating Island, to name a few. All were delicious.

    Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

    Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

    Service and reception at the door were impeccable. Brasserie Ruhlmann is one of the best dining options if you are shopping or going to the theater, but it is also one of Manhattan’s most consistent Brasseries and an absolute must go!


    (more…)

    Brasserie Ruhlmann

    December 13, 2009

    image

    Address: 45 Rockefeller Plaza West 50th Street between Fifth and Sixth Avenue

    Telephone/Fax:   212-974-2020  212-974-2020 /  212-974-3331  212-974-3331

    Website: www.brasserieruhlmann.com

    Date Established: January 2006

    Owners: Jean Denoyer, Regis Marinier, Rick Wahlstedt, Miae Lim

    Executive Chef: Laurent Tourondel

    Chef de Cuisine: Mathieu Palombino

    Pastry Chef: Johnny Leon

    Cuisine: French Brasserie

    Managing Partner: Bernard Collin

    Hours: Monday – Friday

    Breakfast: 7:30am – 10:30am, Lunch: 11am – 3pm, Café: 3pm – 5:30pm

    hb Dinner: 5:30pm – 11pm and Saturday 5:30pm – 11pm

    Saturday – Sunday

    Brunch: 11:30am – 3pm, Café: 3pm – 5:50pm, closed on Sunday for the cafe

    Reservations

    Average Prices: Appetizers: $9-$16, Entrees: $22-$38, Dessert: $8-$10

    Wine List: 18 Wines By The Glass:$6-$18. Bottle Range: $24-$381. Mostly French & American. Sensibly Short.

    The Space: Designed by Jean Denoyer as an homage to Art Deco artist and craftsman

    Emile-Jacques Ruhlmann. Ruhlmann’s style is evoked in design elements like octagonal

    mirrors, nickel-plated sconces, a tiered plaster ceiling, and ebony macassar walls with

    ivory inlays. The dining room can seat up to 120 guests and there is patio seating for the

    summer.

    Private Events: Our Semi-Private Dining Room accommodates up to 34 guests for a seated dinner. Our

    Main Dining Room can accommodate 180 people for a seated reception and 300

    people for cocktails. We offer a full service bar, featuring an extensive wine list

    showcasing over 120 wines, 15 of which are offered by the glass.

    For more information, contact Heather at heather@brasserieruhlmann.com.

    House Policies: Visa, American Express, MasterCard and Diner’s Club accepted.

    Reservations recommended and also accepted through OpenTable.

    Wheelchair accessible.

    image

    Brasserie Ruhlmann is located at 45 Rockefeller Plaza at 50th Street between 5th and 6th Avenue. The restaurant is open for breakfast (Mon-Fri 7:30am-10:30am) brunch (Sat-Sun 11:30am-3:00pm) lunch (Mon-Fri 11:30am – 3:00pm) dinner (Mon-Sat 5:30pm-11:00pm ) and apres midi (3:00pm-5:00pm). For reservations, please contact the restaurant directly at  212.974.2020  212.974.2020


    Jean Denoyer opened this stylish 1920’s Parisian-style brasserie in Rockefeller Center as an artful homage to the Art Deco designer Émile-Jacques Ruhlmann. At Brasserie Ruhlmann, an Art Deco stone relief embellished with hand-laid gold and silver leafing frames the entrance. Throughout the restaurant, meticulous reproductions of Ruhlmann’s work can be seen in every detail. Walls are lined with the rich chocolate hues of faux Macassar ebony, as is the custom-designed side-station in which glittering Christophle flatware is contained.

    In true Ruhlmann style, Drouant side chairs with red velvet upholstery and slim cherry-colored tapered legs appear to dance above the intricate mosaic floors. Slender nickel-plated sconces crowned with eggshell-colored lampshades with crimson fringes replicate those found in the artist’s acclaimed 1925 Paris Exposition. Twenty signature octagonal mirrors fill the room, and four octagonal light fixtures of translucent alabaster hang from the ceiling by golden passementerie (ropes and tassels). There is also a huge and inviting outdoor café to enjoy on seductive summer nights.

    Service is available throughout the day starting with a rousing early breakfast and ending, as the French would have it, with a late dinner. Chef Tourondel’s menu, includes Camembert Salad, outstanding Steak (or Tuna) Tartare, Salad "Ruhlmann", Saucisson Lyonnaise and a memorable Country Pate (all appetizers),

    Entrees are carefully prepared and copious. Whole image Roasted Free Range Chicken may be the best in town. (It certainly is an outstanding value.) While Duck a l’orange always seduces, we chose Beef Shortrib "Bourguignonne" which melted in our mouths and displayed intense flavor. Sides, such as Carrots Vichy are standouts. The dessert menu is executed by Tourondel loyalist, Johnny Leon, who began working under Laurent Tourondel in 1994 while he was the Executive Chef of C.T. (Claude Troisgros). The menu includes treats you might find scrawled on the chalkboard menus propped outside Parisian street cafés; the sinful Chocolate Mousse, a terrific Paris Brest, a Coupe Pêche Melba, or a deconstructed play on Floating Island, to name a few. All were delicious.

    Tourondel’s status as one of the city’s most notable chefs has grown in tandem with his celebrated BLT outposts (BLT Steak, BLT Fish, and BLT Prime.) Brasserie Ruhlmann provides the perfect midpoint location for uptown and downtown.

    Operating partner Bernard Collin has brought his wine expertise to a beautifully selected list of French and American wines. There is a fine selection of wines by the glass and ½ bottles. We enjoyed a lovely glass of Gewürtztraminer and a half bottle of Volnay, 2002, from Frederick Wildman.

    Service and reception at the door were impeccable. Brasserie Ruhlmann is a sleeper and an absolute must go!

    (A second Brasserie Ruhlmann is slated to open in Winter 2006 in Chicago, IL.)


    (more…)